Vegan Nacho Stuffed Potatoes

Our Vegan Nacho Stuffed Potatoesare for those of you who want to get fancy on Taco Tuesday. Instead of piling all of these tasty nacho ingredients on a pile of tortilla chips, take a giant potato and stuff it. One potato is enough for a spicy, savory, and filling dinner.

This post may contain Amazon affiliate links. Purchases made through these links help support Veganosity.com at no additional cost to you.

We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!

The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂

Also, in case you didn’t know, we’re published cookbook authors. We’ve written two vegan cookbooks that will help you make amazing vegan BBQ (you don’t even need a grill) and everyday meals, from breakfast to dessert.

However, if you’re all about Mexican food, especially nachos, then you’re going to want to make this recipe ASAP!

We baked big Russet potatoes until they were perfectly fork tender, then stuffed them with a mixture of savory sauteed onion, bell pepper, jalapeno pepper, and vegan meat crumbles, spiced with chili powder, cumin, and smoked paprika.

The toppings are all about nachos, think, creamy guacamole, fresh salsa and cilantro, delicious vegan cheese sauce, and sweet and juicy tomatoes.

Hungry? We are, so let’s make these babies!

WHAT INGREDIENTS SHOULD I USE FOR NACHO STUFFED POTATOES?

Russet Potatoes

Onion

Bell Pepper

Jalapeno Pepper

Vegan Meat Crumbles

Cilantro

Spices

Guacamole

HOW DO YOU MAKE STUFFED POTATOES WITH VEGAN NACHO INGREDIENTS?

This is an easy recipe that you can prep a day or two in advance if you need to, especially the filling ingredients.

STEP ONE

Bake the potatoes at 375°F (190°C) for approximately 1 hour, or until they’re fork tender in the center.

STEP TWO

While the potatoes are baking, prepare the nacho filling.

Saute the onions and peppers until they begin to soften and the onion is translucent, then add the spices and the vegan meat crumbles and cook until they’re warmed through, approximately 5 minutes.

Make the cheese sauce if you haven’t already and get the toppings ready to go.

STEP FOUR

Slice the potato and fill it up. Top it with the toppings. Dig in!

SUBSTITUTIONS

Whatever you put on nachos you can put in/on this potato. Here are a few suggestions:

Black beans

Mushrooms

Pickled Jalapenos

Corn

Black Olives

TIPS FOR MAKING THE PERFECT BAKED POTATOES

The potato is the base of this recipe, so it needs to be cooked to perfection. Here are our suggestions for how to bake a potato.

Scrub the skinwith a vegetable brush to get any residual dirt off of it.

Pierce it with a fork or a pairing knife several times. This allows the steam to escape, which is important because the potato can explode if the water molecules begin to boil and the steam doesn’t have a place to go.

Rub a thin layer of vegetable oil on the skin. This will make the potato skin nice and crispy.

Taste the onion and taco meat filling and add more spice to suit your tastes. We write our recipes for the masses and encourage you to alter the spice levels. If we wrote our recipes for the way we eat, there would be a lot of people crying in pain. We like heat. 😉

TOP TIP

Cook the potato until it’s fork tender through to the centerof the potato.

Ovens are calibrated differently, so make sure you test your potato before removing it from the oven. Some will be done in an hour and others may need more time.

ARE POTATOES HEALTHY?

Potatoes get such a bad rap, when in reality, they’re a healthy vegetable. They’re a great source of vitamin B6, which is important for brain and nervous system activity, cardiovascular protection, and athletic performance. So the base of this stuffed potato recipe is good for you.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Scrub the 4 potatoes and pierce them several times with a fork or paring knife. (See Note) Rub a thin layer of vegetable oil on the skins (this will make the skins extra crispy, but it’s optional) and bake for approximately 1 hour, or until the potatoes are fork tender through to the center.

While the potatoes are baking. Make the meat filling and the cheese if you haven’t already. (See Note)

In a large skillet, on medium-high heat, add the 1 tbsp olive oil to the pan. When the pan is hot, sauté the onion, bell pepper, and jalapeno pepper for approximately 7 minutes, or until they soften. Add the 1 ½ cups of meat filling, 1 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, and salt and pepper to taste and cook until heated all the way through, approximately 4 minutes.

Slice the potatoes down the center and open them up. Fill them with the onion/meat mixture and cheese sauce and top with the toppings. Add more cheese to the top if desired.

Enjoy!

Recipe Notes

Be sure to pierce the potatoes. This allows the steam to escape and will prevent the potato from exploding.

The meat filling and cheese recipes may make more than you’ll use for this recipe. You can freeze them in an air-tight container for up to 3 months.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Consult your doctor before trying any of our favorite fitness work outs. We are not responsible for any allergic reactions, weight gain, weight loss, or other physical issue that may result from making our recipes. Please do not use our pictures or recipes unless you ask our permission. Thank you!